Dessert recipe collection

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Easy, moist and tasty coffee cake is perfect with a cup of coffee in the afternoon!

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Polynesian bombe is a three-layer frozen dessert of mango, raspberry, and lime ices molded into a showstopper dome. Make-ahead tropical finale with zero baking.

Pomona apple pie made with shredded tart apples, brown sugar, walnuts, and honey, topped with a buttery walnut crumble. A unique twist on classic apple pie with thicker, jammier filling.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Poppy seed breakfast cake baked in a Bundt pan with buttermilk, almond extract, and a hidden cinnamon-sugar swirl through the center. Light, tender crumb from whipped egg whites folded into the batter.

Poppy seed ravioli cookies filled with a blended almond-poppy seed-honey filling, folded like tiny ravioli, and brushed with honey after baking. A unique holiday cookie project.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Praline cheesecake with dark brown sugar cream cheese filling, chopped pecans folded in, and a maple syrup glaze topped with pecan halves. Rich, Southern-inspired, on a graham cracker crust.

Three-layer praline creme pumpkin pie with a spiced pumpkin custard, brown sugar pecan streusel topping, and an orange-scented cream cheese whipped topping. A holiday showstopper.

Praline pumpkin pie with a candied brown sugar pecan layer baked into the bottom of a flaky homemade crust, plus a bourbon-spiked spiced pumpkin custard. Holiday pie at its richest.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.